Japanese Curry Duck Breast + Baby Arugula Salad With Lemon Balsamic Vinaigrette & Parmigiano Reggiano

• 2 boneless duck breast
• 2 cups baby arugula
• 1 tablespoon salted butter
• 1 ginger 1" piece of, grated
• 4 garlic cloves finely chopped
• 1 meyer lemon
• olive oil
• balsamic vinegar
• Parmigiano Reggiano grated
• 2 teaspoons curry powder
• kosher salt
• fresh ground black pepper

1. Drizzle duck with olive oil and season with curry powder (1 tsp.), garlic (1/2 tsp.), ginger (1/4 tsp.), salt, and pepper.
2. Add butter and place duck skin side down in a cast iron skillet; heat over medium-high heat. Cook, without flipping, until fat is rendered and skin is crisp, 6-7 minutes.
3. Flip duck; reduce to medium and cook until browned and to desired doneness, about 4-5 minutes for medium rare or until an instant-read thermometer Inserted into the thickest part of the duck reads 130u0b0.
4. Transfer duck to a cutting board; let rest 10 minutes before thinly slicing on an angle.
5. In a large salad or mixing bowl, combine arugula, Parmigiano Reggiano (1/4 cup), and the zest of an entire medium lemon.
6. In a separate bowl, whisk olive oil (1/4 cup), balsamic vinegar (2 tbsp.), juice from 1/2 the lemon, and minced garlic (1 tsp.), until fully incorporated. Season with salt and pepper to taste.
7. When ready to serve, pour dressing over salad, toss and serve.

duck breast, baby arugula, butter, ginger, garlic, lemon, olive oil, balsamic vinegar, curry powder, kosher salt, fresh ground black pepper

Taken from www.yummly.com/recipe/Japanese-Curry-Duck-Breast-_-Baby-Arugula-Salad-With-Lemon-Balsamic-Vinaigrette-_-Parmigiano-Reggiano-1680696 (may not work)